Zucchini Chutney

3/4 cup coconut, flaked
3 zucchini, washed, coarsely chopped
1 cup water
3/4 teaspoon salt or to taste
1 teaspoon tamarind paste
2 green, hot, fresh chili peppers, seeded and chopped
1/2 inch ginger root, peeled and chopped
3 tablespoons onions, finely chopped

Put the coconut, zucchini and water in a 3 pint bowl or casserole, cover and cook on 100% power for 10 minutes. Stir every 2 to 3 minutes. Let the ingredients stand for 5 minutes, then stir in the salt and tamarind. Allow the mixture to cool.

Put the zucchini and coconut mixture in a food processor and add the chile peppers and ginger, blending until the ingredients are finely chopped. Stir in the onions before serving.


Hamilton Beach 12-Cup Stack and Snap Food Processor

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